Cheesy Green Chile Calabacitas
1 Tbsp. canola oil
1 jalapeno pepper, seeded, diced
1 poblano pepper diced
1 medium onion, diced
1 lb. Mexican squash or zucchini, cubed
2 medium tomatoes, diced
1 clove garlic, minced
1 10 oz. can corn, drained
1 cup Hatch Chile Verde
½ teaspoon salt
⅛ teaspoon pepper
1/2 tsp. cumin
1/2 tsp. Los Chileros Mexican Oregano
1 cup chicken stock
1/2 cup Oaxaca cheese, shredded
Directions:
Heat oil in a cast iron skillet over medium heat.
Sauté peppers and onion for 3-4 minutes, until softened.
Add squash then sauté for about 5 minutes.
Add tomatoes, garlic, corn, green chile and spices. Stir to combine.
Sauté on medium heat for 3-4 minutes, stirring constantly.
Add chicken stock and bring to a simmer.
Cover skillet and cook 4-5 minutes until vegetables are tender.
Add salt and pepper to taste and 2/3 of the cheese and stir well to combine.
Add remaining cheese on top, cover and turn off the heat.
Rest a few minutes until cheese is melted and serve.
Click here for Los Chileros Mexican Oregano
Click here for Hatch Chile Verde
